This baked vegan cashew ricotta is the appetizer you’ll make on repeat. Creamy, savory, and golden on top, it comes together in a blender and bakes up into the most irresistible spread for crackers, bread, or veggies.
Made with just a handful of pantry staples, including raw cashews, white miso, nutritional yeast, and a splash of lemon juice, this vegan cheese spread delivers that rich, tangy flavor you’re craving without any dairy. Whether you’re entertaining or just want something warm and cozy to snack on, this baked vegan ricotta will definitely deliver. It’s a thick and creamy spread, not a gooey cheese, which is why I called it a ricotta. Either way, it is so darn satisfying.
I first made this as a Thanksgiving appetizer a few years ago, and it’s been an easy staple ever since. I love spreading it on toast or crackers! Any leftovers make a fantastic sandwich spread as well. Plus, it’s so easy to customize with your favorite herbs or other mix-ins. Let’s get into it!
Ingredient Notes
- Raw cashews are the base of this cashew ricotta and what gives it that rich, creamy texture. You’ll want to soak them for at least 2 hours (or up to overnight) before blending, then drain and rinse well. If you’re short on time, cover them with boiling water for 20 to 30 minutes instead.
- White miso adds subtle savory, slightly tangy depth that makes this ricotta taste complex and layered without being overpowering. White miso is milder than red, so it’s the better choice here.
- Nutritional yeast is the secret to that cheesy flavor. Don’t skip it.
Tips and Variations
- Make it ahead: You can blend and refrigerate the ricotta unbaked for up to 2 days. Pour into your baking dish and bake fresh when ready to serve.
- Make it thicker or thinner: Use slightly less broth for a thicker, more scoopable consistency, or a splash more for a looser, saucier consistency.
Topping Options
Roasted Garlic is the one in the photos! Roast a whole head of garlic by drizzling with olive oil, wrapping in foil, and baking at 400°F for 40 to 45 minutes, then squeeze the softened cloves right on top before serving.
Maple Chili Rosemary Pecans are the sweet-and-spicy option. Toast pecans in a dry pan until golden, then toss with maple syrup, a pinch of chili powder, and fresh or dried rosemary. Season with salt and pile on top just before serving.
Flavor Variations
Za’atar Cashew Ricotta is the variation I keep coming back to. Blend a teaspoon of za’atar directly into the ricotta mixture before baking, then sprinkle a little more on top and drizzle with good olive oil just before serving. It’s herby, nutty, and a little tangy.
Smoked Paprika Cashew Ricotta adds a subtle warmth and gorgeous color to the finished dip. Blend in half a teaspoon of smoked paprika with the rest of the ingredients and dust a little extra on top before baking. This one is especially good alongside crusty gluten-free sourdough bread.
Sun-Dried Tomato Cashew Ricotta is the showstopper of the bunch. Add 2 to 3 tablespoons of oil-packed sun-dried tomatoes to the blender along with the other ingredients and blend until smooth. The ricotta turns a beautiful rosy color and takes on a rich, savory sweetness that makes it almost impossible to stop eating.
Storage
Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or in a low oven.
Hope you love this one!
Baked Vegan Cashew Ricotta (Easy Appetizer)
Ingredients
For the cheese:
- 1 cup raw cashews, soaked, drained & rinsed
- 1½ tablespoons white miso
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 small garlic clove
- ¼ teaspoon salt
- ½ cup veggie broth, or water
For the maple chili rosemary pecans (optional):
- 1 cup pecans
- ¼ cup maple syrup
- 1 teaspoon rosemary
- Pinch of chili powder, or to taste
Equipment
Instructions
- Soak cashews in cold water for at least 2 hours or overnight. Drain and rinse.1 cup raw cashews
- Add all cheese ingredients to a high-speed blender and blend until completely smooth.1½ tablespoons white miso, 2 tablespoons nutritional yeast, 1 tablespoon lemon juice, 1 small garlic clove, ¼ teaspoon salt, ½ cup veggie broth
- Pour into a small baking dish or ramekin(s). Bake at 350°F for 25 minutes, until golden and set on top.
- If making the pecan topping: toast pecans in a pan over medium heat until golden. Add maple syrup, rosemary, and chili powder and toss until coated. Season with salt to taste.1 cup pecans, ¼ cup maple syrup, 1 teaspoon rosemary, Pinch of chili powder
- Top the warm cheese with roasted garlic or the pecan mixture and serve immediately with baguette slices or crackers.
